On this week's edition of Culinary Confidential, Christina Cates focuses on at-home cooking tips with Chef Carmine DiGiovanni of Aunt Jake's NYC. 

Chef Carmine serves as the executive chef and pasta maestro at Aunt Jake's on New York City's Upper East Side, where he hosts interactive pasta-making courses. Interested? Book it fast as there's a two month wait to get in!

DiGiovanni joins the show to help us feel more confident, creative, and connected around the dinner table and the kitchen. Whether you're a beginner or a seasoned home cook, he shares tips that will help to elevate your everyday meals and bring joy back into cooking! Chef Carmine also shares how to make your own pasta at home, pizza, and grilling tips for the summer season!

On this week's edition of Culinary Confidential, Christina Cates focuses on at-home cooking tips with Chef Carmine DiGiovanni of Aunt Jake's NYC.&nbsp;
Chef Carmine serves as the executive chef and pasta maestro at Aunt Jake's on New York City's Upper East Side, where he hosts interactive pasta-making courses. Interested? Book it fast as there's a two month wait to get in!
DiGiovanni&nbsp;joins the show to help us feel more confident, creative, and connected around the dinner table and the kitchen. Whether you're a beginner or a seasoned home cook, he shares tips that will help to elevate your everyday meals and bring joy back into cooking! Chef Carmine also shares how to make your own pasta at home, pizza, and grilling tips for the summer season!

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world. Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices. CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world.&nbsp;Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices.&nbsp;CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Culinary Confidential with Christina Cates

Chef Carmine DiGiovanni

It's official. Culinary Confidential has hit 100 episodes! And to celebrate this landmark episode, Christina Cates turns to a cause with a lasting impact across the five boroughs of New York City: the battle against hunger.

To discuss this battle against hunger, Christina welcomes chef, restauranteur, and cookbook author Ivy Stark - a recognized force in Mexican cuisine and a dedicated member of City Harvest's food council.

Stark has spent her career elevating Mexican flavors while championing thoughtful, ingredient-driven cooking. After earning a history degree from UCLA and training at the Institute of Culinary Education, she cut her teeth at Border Grill under Mary Sue Milliken and Susan Feniger. She went on to hold executive chef and corporate roles at Zócalo, Rosa Mexicano, and Dos Caminos, helping define upscale Mexican dining in New York for over a decade.

Today she channels that expertise into plant-forward, health-conscious Mexican cuisine through Ivy Stark MEXology and BKLYN Wild at Time Out Market New York. A three-time cookbook author, Stark brings both culinary authority and a deep personal commitment to the table. As a member of City Harvest’s Food Council, she helps guide efforts to rescue surplus food and deliver it to New Yorkers who need it most, operating on the simple but powerful principle that City Harvest has championed for over four decades: that perfectly good food should never go to waste while New Yorkers go hungry.

The organization rescues surplus food from restaurants, grocers, manufacturers, and farms, then delivers it to community programs across the city. Right now, the need is urgent. Over 1.4 million New Yorkers face food insecurity, including one in every four children. In a city celebrated for its restaurants and culinary innovation, these numbers are a stark reminder of the gap between abundance and access. City Harvest's work bridges that gap, turning potential waste into real meals, dignity, and hope.

Some shows chase trends. Culinary Confidential follows the people and pressures that shape them. In this 100th episode, Christina and Ivy explore the human side of that mission: the logistics of large-scale food rescue, the role chefs and restaurants can play, and the daily realities faced by families who rely on these programs.

It's official. Culinary Confidential has hit 100 episodes! And to celebrate this landmark episode, Christina Cates turns to a cause with a lasting impact across the five boroughs of New York City: the battle against hunger.
To discuss this battle against hunger, Christina welcomes chef, restauranteur, and cookbook author Ivy Stark - a recognized force in Mexican cuisine and a dedicated member of <a href="https://www.cityharvest.org/">City Harvest's</a> food council.
Stark has spent her career elevating Mexican flavors while championing thoughtful, ingredient-driven cooking. After earning a history degree from UCLA and training at the Institute of Culinary Education, she cut her teeth at Border Grill under Mary Sue Milliken and Susan Feniger. She went on to hold executive chef and corporate roles at Z&oacute;calo, Rosa Mexicano, and Dos Caminos, helping define upscale Mexican dining in New York for over a decade.
Today she channels that expertise into plant-forward, health-conscious Mexican cuisine through Ivy Stark MEXology and BKLYN Wild at Time Out Market New York. A three-time cookbook author, Stark brings both culinary authority and a deep personal commitment to the table. As a member of City Harvest&rsquo;s Food Council, she helps guide efforts to rescue surplus food and deliver it to New Yorkers who need it most, operating on the simple but powerful principle that City Harvest has championed for over four decades: that perfectly good food should never go to waste while New Yorkers go hungry.
The organization rescues surplus food from restaurants, grocers, manufacturers, and farms, then delivers it to community programs across the city. Right now, the need is urgent. Over 1.4 million New Yorkers face food insecurity, including one in every four children.&nbsp;In a city celebrated for its restaurants and culinary innovation, these numbers are a stark reminder of the gap between abundance and access. City Harvest's&nbsp;work bridges that gap, turning potential waste into real meals, dignity, and hope.
Some shows chase trends. Culinary Confidential&nbsp;follows the people and pressures that shape them.&nbsp;In this 100th episode, Christina and Ivy explore the human side of that mission: the logistics of large-scale food rescue, the role chefs and restaurants can play, and the daily realities faced by families who rely on these programs.

100th Episode Special: Chef Ivy Stark, City Harvest, and the Fight to Feed New York

What does it really mean to know an oyster?

On this week's Culinary Confidential, Christina Cates welcomes the oyster sommelier herself, Virginia Shaffer, a true authority on one of the most seductive, mysterious, and surprisingly complex foods we eat!

Ordering oysters is one thing, but knowing them? Much different story. Virginia has built a world around the shellfish: leading immersive tours and tastings through Lady Oyster, and now bringing her adventures to the page in Oyster Society: Adventures with the Shellfishly Motivated, a journey into the people, places, and obsession behind oyster culture.

This conversation goes well beyond the raw bar. They explore why two oysters harvested just miles apart can taste completely different, what merroir really means, whether you should chew an oyster, what to notice first when you taste one, whether size matters, and what you’re actually tasting when someone describes an oyster as briny, buttery, vegetal, or mineral. They’ll also discuss what the shell itself tells you before you ever take a bite - covering etiquette, flavor, farming, pairing, provenance, and more.

Oyster 101... just with a bit more sophistication.

What does it really mean to know an oyster?
On this week's Culinary Confidential, Christina Cates welcomes the oyster sommelier herself, Virginia Shaffer, a true authority on one of the most seductive, mysterious, and surprisingly complex foods we eat!
Ordering oysters is one thing, but knowing them? Much different story. Virginia has built a world around the shellfish: leading immersive tours and tastings through <a href="https://www.theladyoyster.com/">Lady Oyster</a>, and now bringing her adventures to the page in&nbsp;<a href="https://www.amazon.com/dp/1952143993?ref=cm_sw_r_ffobk_cp_ud_dp_E64VXWGKDYXS72TFC4AH&amp;ref_=cm_sw_r_ffobk_cp_ud_dp_E64VXWGKDYXS72TFC4AH&amp;social_share=cm_sw_r_ffobk_cp_ud_dp_E64VXWGKDYXS72TFC4AH&amp;bestFormat=true">Oyster Society: Adventures with the Shellfishly Motivated</a>, a journey into the people, places, and obsession behind oyster culture.
This conversation goes well beyond the raw bar. They explore why two oysters harvested just miles apart can taste completely different, what merroir really means, whether you should chew an oyster, what to notice first when you taste one, whether size matters, and what you&rsquo;re actually tasting when someone describes an oyster as briny, buttery, vegetal, or mineral. They&rsquo;ll also discuss what the shell itself tells you before you ever take a bite - covering etiquette, flavor, farming, pairing, provenance, and more.
Oyster 101... just with a bit more sophistication.

Meet the Oyster Sommelier - Virginia Shaffer!

Looking for a clear view of an entire industry while it’s still shifting under your feet?

This week, Christina Cates is joined by Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News, and one of the most reliable chroniclers of American hospitality. Day after day, he speaks with chefs, operators, beverage directors, and executives that are quietly rewriting the rules of dining. His reporting reaches far beyond any single restaurant review - he tracks the ideas, pressures, and cultural currents that shape how America eats and drinks.

After years spent on the front lines of food journalism, Bret has sharpened an uncommon instinct for spotting what comes next. Whether the conversation turns to changing guest expectations, the economics of running a restaurant, creative menu development, workforce realities, or the broader forces reshaping hospitality, he delivers perspective rooted in real reporting rather than hype.

What sets Bret apart from other food journalists? The breadth of his vantage point. Bret isn’t tied to one kitchen, one brand, or one city, but rather a rare industry-wide view that allows him explain what’s happening now but also why it matters and where it may lead. Listeners gain a behind-the-scenes look at the forces that ultimately determine what lands on the plate and why.

Looking for a clear view of an entire industry while it&rsquo;s still shifting under your feet?
This week, Christina Cates is joined by Bret Thorn, Senior Food &amp; Beverage Editor at&nbsp;Nation&rsquo;s Restaurant News, and&nbsp;one of the most reliable chroniclers of American hospitality. Day after day, he speaks with chefs, operators, beverage directors, and executives that are quietly rewriting the rules of dining. His reporting reaches far beyond any single restaurant review - he tracks the ideas, pressures, and cultural currents that shape how America eats and drinks.
After years spent on the front lines of food journalism, Bret has sharpened an uncommon instinct for spotting what comes next. Whether the conversation turns to changing guest expectations, the economics of running a restaurant, creative menu development, workforce realities, or the broader forces reshaping hospitality, he delivers perspective rooted in real reporting rather than hype.
What sets Bret apart from other food journalists? The breadth of his vantage point. Bret isn&rsquo;t tied to one kitchen, one brand, or one city, but rather a rare industry-wide view that allows him explain what&rsquo;s happening now but also why it matters and where it may lead. Listeners gain a behind-the-scenes look at the forces that ultimately determine what lands on the plate and why.

Chef Carmine DiGiovanni

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